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M. Sc. Dissertations

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200711
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Subject: Food Science and Technology × End date: 2007 × Start date: 2007 ×
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Now showing 1 - 9 of 11
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    ThesisItemOpen Access
    Microbiological quality of common sweets from Hisar city
    (CCSHAU, 2007) Agarwal, Nisha; Yadav, B. S.
    Sweets are common delicacies prepared and consumed since ages. These contains sugar and in many cases are supplemented with milk solids. Being rich sources of nutrients and high water activity, these products are extremely vulnerable to contamination with spoilage and pathogenic organisms if subjected to advertent and inadvertent abuse during different stages of their processing, storage and serving. Rasmalai, Gulabjamun, Pedha, Burfi and Boondi were investigated for Total Plate Count (TPC) using Plate Count Agar, Yeast and Mold Plate Count (YMPC) using Potato Dextrose Agar (PDA), staphylococcal count using Baird Parker Agar (BP Agar) and coliform count using Mac Conkey Broth by Most Probable Number (MPN) technique. Pour Plate Technique was followed in all the plate counts. Three samples of each product were collected with one sample out of three from a standard shop and one from a local shop. All the samples procured from standard shop were found to be of better quality as compared to the local shop except for Rasmalai where no considerable difference was found. All the counts were found to be highest for Rasmalai and least for Gulabjamun. Staphylococcal count was found considerably high in all the samples. The TPC, YMPC, staphylococcal count and coliform count increases at a faster rate when stored for 2 days at room temperature compared to 5 days storage at refrigeration temperature.
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    ThesisItemOpen Access
    Thermal processing of aonla juice
    (CCSHAU, 2007) Rajni Singh; Rajendra Singh
    The study was conducted on aonla juice to standardize a time-temperature combination for thermal processing of aonla juice with minimum losses in ascorbic acid content. The various physico-chemical characteristics of fresh aonla juice, heat treated aonla juice and stored juices were studied. The aonla fruit yielded about 32% pulp and 52% clarified juice with 9.9% TSS, 2.9% acidity, 3.2% tannins, 426 mg/100g ascorbic acid and a pH of 2.45. This aonla juice was heat treated at different temperatures viz. 600C, 700C, 800C and 900C for different time periods viz. 5, 10, 15 and 20 min. for 600C & 700C and 1, 3, 5 and 10 min. for 800C and 900C. These heat treated juices were analyzed for various physico chemical characteristics and yeast and mold count. On the basis of this study two best combinations were selected viz. 800C/3 min. and 700C/15 min. which had minimum losses in ascorbic acid content upon thermal processing and negligible yeast and mold growth. These combinations were used for storage study of 2 months at room temperature. During storage, ascorbic acid and acidity decreased whereas browning increased. There was no significant growth of yeast and mold even after two months of storage of heat treated juices. Thus the study indicated that considering the destruction of yeasts and molds and retention of vitamin C content of the juice, processing of aonla juice at 800C/3 min. and 700C/15 min. were found suitable.
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    ThesisItemOpen Access
    Preparation of ready to serve from Kinnow and carrot blends
    (CCSHAU, 2007) Vijender Singh; Rajendra Singh
    The present investigation entitled “Preparation of ready to serve from kinnow and carrot blends” was carried out during 2006-2007 at the Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar, with the objectives of development of RTS by blending kinnow and carrot juice and to evaluate the nutritional and organoleptic quality of kinnow and carrot juice blends. The fresh kinnow fruits and carrot were analyzed for different physicochemical parameters. Data showed that kinnow yielded 45% juice and ithad 10.50B TSS, 0.71% acidity, pH 3.9, 28 mg/ 100 ml of ascorbic acid and 0.8 mg/100 ml of β-carotene and carrot yielded 42% juice with 80B TSS, 0.13% acidity, 12.2mg/100ml of ascorbic acid and had pH 6.5 and 6.6 mg/ 100 ml of β-carotene. The blends were prepared from various combinations and selected combination of carrot-kinnow (80:20) with acidity 0.3% were processed, in bottle pasteurized and stored in crown cork bottles. It was analysed at fortnightly interval over a period of 2 months. The RTS prepared of different TSS are nutritionally and organoleptically similar, however, RTS with TSS of 14% is more acceptable as compared to its counterpart with 13% TSS. Acceptability of both the blends decreased during storage period of 2 months. TSS of these two blends remained constant, the pH, color, browning, and bacterial spore count increased while acidity, ascorbic acid, β-carotene, viscosity and turbidity decreased. There was no significant change observed in organoleptic quality of blends during storage and blends remained acceptable up to 2 months of storage. Thus the study indicated that the carrot and kinnow (80:20) juice can be satisfactorily blended to make a ready to serve beverage (juice) without any appreciable loss of nutritional and organoleptic quality
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    ThesisItemOpen Access
    Utilization of bael (Aegle marmelos Correa.) fruit for wine making
    (CCSHAU, 2007) Sagar, Vidya; Yadav, B.S.
    The present investigation entitled “Utilization of bael (Aegle marmelos Correa.) Fruit for wine making” was carried out during the year 2006-2007 at the Centre of Food Science and Technology, CCS Haryana Agricultural University, Hisar with an objective to explore the possibility of the development of a palatable bael wine. During the study bael pulp was for analyzed for TSS, Total and Reducing sugars, Total acidity, pH and Phenols. Wines fermentation was carried out at 20° C and 25° C keeping the pH level of the must 4.0 and 5.0. During the fermentation process fall in degree brix and alcohol formed was observed at different time intervals. After the fermentation the wines were stored at refrigerated temperature. Wines were analyzed for different parameters like alcohol, acidity and total phenols during storage period at specified time intervals i.e. 0, 30, 60 days. Time forfermentation completion at 250 C temperatures was less as compared at to that at 200 C temperatures. Total acidity, total phenols increased whereas alcohol decreased with increase of pH of fermentation medium. During storage of wine acidity and alcohol increased slightly and the total phenol contents decreased. Wines thus prepared were of moderate liking organoleptically, possibly due to presence of more astringency in the finished products.
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    ThesisItemOpen Access
    Development and evaluation of cheese and toffee from bael-guava blends
    (CCSHAU, 2007) Reena; Gehlot, Rakesh
    The present investigation entitled “Development and evaluation of cheese and toffee from bael-guava blends” was carried out with the objectives to standardize appropriate combination of bael-guava blends for the preparation of cheese and toffee and also to evaluate nutritional constituents and organoleptic quality of processed products during storage. Fresh bael and guava fruits were analyzed for different physico-chemical parameters. Data showed that bael and guava fruit had fruit weight (624 and 76g), pulp weight (656 and 923g) and peel weight (307g/kg fruit), pulp: peel ratio (2.13) and seed percentage (4.10 and 2.44%), respectively. Chemical constituents of bael and guava fruits such as moisture content, TSS, total sugars and reducing sugars percentage were found to be (57.80 and 82.10%), (35.70 and 12.70%), (17.30 and 7.66%) and (4.83 and 3.08%), whereas, acidity, pH, ascorbic acid, crude fibre, pectin and total phenols were analyzed to be (0.43 and 0.46%), (4.58 and 4.43), (14.33 and 158mg/100g), (3.37 and 2.52%), (2.42 and 0.87%) and (26.35 and 2.17mg/100g), respectively. Nutritional constituents of prepared products (cheese and toffee) were studied after processing and during storage period (two months) at monthly interval. It was concluded from the present investigation that overall acceptability of all products increased by blending guava pulp with bael pulp in comparison to bael or guava pulp used alone for preparation of cheese and toffee. Cheese prepared with 1 kg pulp (50 bael :50 guava) was highly acceptable (8.70) followed by (75 bael : 25 guava) with 8.52 scores. Toffee prepared with 1 kg pulp (50 bael : 50 guava) was also highly acceptable (8.75) followed by (75 bael : 25 guava) with 8.58 scores. The comparative study of all the products revealed that cheese and toffee blends prepared with 50 bael : 50 guava pulp ratio were highly acceptable followed by 75 bael : 25 guava pulp and 25 bael : 75 guava pulp ratio. Acceptability of all the products prepared from bael-guava blends slightly decreased with the increase in storage period. Total and reducing sugars increased, whereas, acidity, ascorbic acid and total phenols decreased in all the products during storage period. Ascorbic acid content of blended products showed an increasing trend with increase in proportion of guava pulp in the blends. In bael-guava cheese, cost of production was maximum (Rs. 62.10/kg) in (100 bael : 0 guava) and minimum (Rs. 55.94/kg) in (0 bael:100 guava). In bael-guava toffee, cost of production was maximum (Rs. 71.68/kg) in (100 bael : 0 guava) and minimum (Rs. 69.48/kg) in (0 bael :100 guava).
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    ThesisItemOpen Access
    Storage of guava under short term modified atmosphere conditions
    (CCSHAU, 2007) Saini, Amit Kumar; Siddiqui, Saleem
    The fruits of guava from winter season crop were harvested at green matured stage, packed in corrugated fiber boxes (control) and in sealed 300 gauge LDPE bags to create various MA conditions viz., MA (air), 100% vacuum, 50% vacuum, 75% N2 + 25% air ( 5-6% O2). The fruits were kept in these respective MA conditions for 2, 4, 6 and 8 days, and after these differential periods, were unpacked and stored similar to control. Fruits under all the treatments were stored at room temperature (20+2oC; 63+3% RH) for 12 days and sampled at every alternate day for various physiological and biochemical parameters. It was observed that packing guava fruits in sealed poly bags brought down O2 concentration inside the bags to 0.1 % and elevated CO2 concentration to > 50% within two days of storage. The PLW of the fruits was reduced drastically by all MA treatments. All the MA conditions were equally effective except that higher PLW was observed in fruits subjected to MA (air) for 2 days. The ripening of fruits was reduced by all MA conditions, most effective being the 100 % vacuum treatment. More the duration of MA, more is the reduction in ripening. MA conditions did not show any decay loss up to 8th day of storage but develop brown patches on the top and bottom surface at later storage periods. The incidence of such patches was least in 100% vacuum packed fruits. There decrease in flesh firmness of the fruits was rapid and progressive in control fruits but there was slower decrease in firmness of fruits under various MA conditions. Under longer durations of storage ( > 2 days) in 100% vacuum and MA (air), the fruits became excessively hard. The acidity of the fruits was higher in MA than control, maximum being observed for fruits exposed to 100% vacuum followed by MA (air), while it was minimum in 75% nitrogen. The increasing duration of exposure to MA resulted in higher acidity of the fruits. There was higher retention of ascorbic acid during storage in fruits exposed to various MA conditions, however, no consistent trend was observed in the magnitude of retention of ascorbic acid during storage under various MA conditions. There was increase in ethanol and acetic acid contents of the fruits under MA conditions and during storage. Longer the duration of MA, more is the accumulation of ethanol and acetic acid. Based on the results obtained in the present investigation, different MA conditions effectively reduced PLW, decay loss, ripening and softening of fruits during storage. However, excessive hardening, reduced TSS and development of off-flavour due to accumulation of acetic acid and ethanol in the fruits exposed to MA conditions, particularly the longer durations, and under 100% vacuum and MA (air) conditions, the organoleptic quality of the stored fruits was low and unacceptable. Hence, these treatments can not be regarded as effective treatments to enhance the shelf life of guava fruits. However, the fruits exposed to short duration of 2 days under these MA conditions showed enhanced shelf life by about 4 days over control showing shelf life of 8 days at room temperature.
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    ThesisItemOpen Access
    Development of ready-to-serve spiced paneer
    (CCSHAU, 2007) Gupta, Neha; Dabur, R.S.
    The present investigation was carried out to standardize the technology of ready-to-serve (RTS) spiced paneer and monitor the sensory, physico-chemical and microbiological changes during storage. Two categories of spiced paneer were prepared by marinating the paneer cubes with different levels of ginger+garlic and red pepper+black pepper separately in thick curd with cumin, coriander, salt and sugar. Selected two formulations were left for 60, 120 and 180 minutes for maturation. Marinated paneer samples were packed in multilayer polyethylene pouches and given heat treatment at 15 psi for 10, 15 and 20 minutes. The RTS spiced paneer formulations were stored at room temperature (16-25°c) and samples were drawn for analysis on 0th day, 15th day and 30th day respectively to observe the sensory, physico-chemical and microbiological changes during storage. On the basis of sensory attributes two best formulations i.e. 10 per cent ginger + 5 per cent garlic and 1.25 per cent red pepper + 0.25 per cent black pepper, 60 minutes as maturation time and 10 minutes heat treatment time were selected. Sensory evaluation revealed that RTS spiced paneer, when freshly prepared was ‘liked very much’ by the judges in both the categories (with and without heat treatment). After 15 days of storage, scores were around 6.0 and above, which means the samples were ‘liked slightly’ by the judges and thereafter scores decreased and judges found the samples to have an off-flavour and were therefore rejected. Moisture content and pH had shown a decreasing trend while free fatty acid (% oleic acid) and acidity (% lactic acid) had shown an increasing trend during entire period of storage for all the paneer samples. During storage period, standard plate count increased to the level of almost 4 log cycle whereas spore former count increased at the rate of one log cycle in all the paneer samples. It was concluded from the results that both the formulations of RTS spiced paneer had 15 days shelf life at room temperature.
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    ThesisItemOpen Access
    Extension of shelf-life of paneer by microwave treatment
    (CCSHAU, 2007) Usha Devi; Dabur, R.S.
    The study was conducted to enhance the shelf life of paneer with microwave treatment. Paneer was cut into slices approximately equal size and weight (120-150 gms.) treated at different microwave power level for different time. The appropriate time and power level combination was selected on the basis of sensory attributes. Immediately after treatment samples were packed in multilayered polyethylene (PE) pouches under vacuum and polystyrene (PS) cups covered with aluminium foil were placed at room temperature as well as refrigeration temperature till the spoilage of samples. Samples were analyzed for their sensory, phsico-chemical properties and microbiological quality at fortnight interval. The result of present study indicated that microwave power & time 80W for 8 minutes (T1) and at 800W for 2 minutes (T2) were found suitable for the treatment of paneer samples. T1 & T2 samples had shelf life of less than 15 days irrespective of packaging material and storage condition except T1 had a shelf life of 15 days when packed in PE pouches, stored at refrigeration temperature and T2 had shelf-life of 60 days under similar conditions of packaging and storage. At 0 day judges “liked very much” T1 sample while T2 sample was “liked moderately”, T2 sample packed in PE pouches and stored at refrigeration temperature was “liked slightly” by the judges at 60th day of storage. pH of T1 and T2 sample had shown the decreasing trend irrespective of packaging and storage condition except under refrigeration temperature T2 sample packed in PE pouches had shown increasing trend in pH up to 45 days of storage and thereafter it had decreasing trend and acidity had shown reverse trend of it. Tyrosine and FFA value had shown increasing trend in both the samples during the entire period of storage irrespective of packaging material and storage conditions. Bacteriological analysis reveled that at 0 day of storage no spore former count were observed in any of the sample. Whereas later on at 15th day of storage in T1 and T2 samples packed in PE pouches and PS cups, stored at room temperature number were 210, 230 & 180, 190 respectively while under refrigeration storage PS cups sample had the number 180 & 160 respectively at 15th day of storage. T1 PE pouches packed sample had bacterial number was 100 at 15th day while T2 had a count of about log 4 at the end of storage. It is concluded from the study the T1 paneer sample packed in PE pouches and stored at refrigeration could be stored 15 days and T2 sample could be stored up to 60 days, while these samples when kept at room temperature could not be stored even up to 15 days. Samples packed in PS cups were spoiled before 15 days of storage irrespective of storage condition, treatment and packaging material.
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    ThesisItemOpen Access
    Utilization of amaranth for preparation of value added biscuits and noodles
    (CCSHAU, 2007) Bala, Kiran; Grewal, R.B.
    The present investigation was carried out with the objective to prepare Amaranth Leaves Powder (ALP), Amaranth Flour (AF) and Amaranth Protein Concentrate (APC) and utilize these for the preparation of value added biscuits and noodles. Two varieties of wheat viz. WH-157 and WH-283, Amaranth Grains (AG), AF, APC and ALP were evaluated for chemical composition and effect of incorporation of AF, APC and ALP on functional properties, farinographic and pasting characteristics was studied. The products viz. biscuits (sweet and sweet 'n' salty) and noodles were prepared by incorporation of different level of AF (10, 20 and 30%), APC (5, 10 and 15%) and ALP (2, 4 and 6%) were assessed for physical characteristics and sensory attributes. The noodles were also assessed for cooking quality. Amaranth seeds contained higher protein, fat, fibre and minerals. APC contained 30.01% protein. ALP contained appreciable amount of total dietary fibre, b-carotene and Zn, Fe and Mn. AF prepared as such after milling was more acceptable than flour prepared after roasting. Sedimentation value of wheat flour decreased with incorporation of AF and ALP. No significant change or decrease in pelshenke value of flour with incorporation of various level of AF and APC was noticed where as pelshenke value increased with incorporation of ALP in the flour. No significant changes were observed in peak time, pasting temperature and Gelatinization temperature with incorporation of AF, APC and ALP in wheat flour. Incorporation of AF and ALP resulted in decreased in dough development time, stability and farinographic quality number, whereas no change or slight decrease was noticed with incorporation of APC. No significant change was found in the weight and force required to break biscuits prepared by incorporation of AF (10- 30%), APC (5-15%) and ALP (2-6%) as compared to control. Sweet 'n' salty biscuits prepared by incorporating AF upto 30%, APC upto 15% and ALP upto 4% were 'liked moderately to liked very much' by the judges. With incorporation of AF, APC and ALP in formulation of noodles decrease in water uptake ratio and no significant change in cooking time was observed. Swelling index decreased significantly with index of noodles increased significantly with increase in APC and ALP. No significant difference were found in color and appearance, aroma, texture, taste and overall acceptability of noodles prepared by incorporating AF (10-30%), APC (5-15%) and ALP (2-6%). These noodles were 'liked moderately to liked very much' by the judges. The results of study indicate that AF, APC and ALP can be utilized to some extent for the preparation of value added biscuits and noodles.